Egg fried rice with vegetables

Egg fried rice with vegetables: a quick everyday recipe with cooked rice, egg, peas, carrot, spring onions, sesame oil and soy sauce.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 380 kcal per serving
• Protein: 14 g
• Fat: 12 g
• Carbs: 50 g

Ingredients

• 2 organic eggs
• 100 g peas
• 1 carrot
• 3 spring onions
• 300 g cooked rice
• 1 tbsp sesame oil
• Salt
• Pepper
• 2 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · wooden spoon

1. Peel the carrot and cut into small dice. Slice the spring onions into rings and whisk the eggs in a bowl.
2. Heat the sesame oil in a large frying pan. Briefly fry the carrot, peas and the white part of the spring onions.
3. Add the cooked rice and fry over a slightly higher heat until it is hot and well mixed with the veg. Season with soy sauce, salt and pepper.
4. Pour the eggs into the pan and stir until set. Fold in the green part of the spring onions at the end.
5. Taste once more and leave to stand briefly so the flavours come together.
6. Serve hot – straight from the pan is fine.

Good to know

A dish like this rescues tired evenings. Warm, uncomplicated and with just the right mix of soft, crunchy and savoury.

Swaps

Sesame oil → olive oil (more monounsaturated fats) | Rice → cooled brown rice (more fibre) | Soy sauce → tamari (gluten-free alternative) | Egg → tofu (more plant protein)

Allergens

Contains egg, soya and gluten (soy sauce – tamari is a gluten-free alternative), plus sesame (sesame oil). Usually fine for children if not too salty. In pregnancy, cook the egg right through, cool the rice quickly after cooking and reheat it thoroughly.

Dairy-free recipes